Form factors of descendant operators in the massive Lee-Yang model

The form factors of the descendant operators in the massive Lee-Yang model are determined up to level 7. This is first done by exploiting the conserved quantities of the integrable theory to generate the solutions for the descendants starting from the lowest non-trivial solutions in each operator family. We then show that the operator space generated in this way, which is isomorphic to the conformal one, coincides, level by level, with that implied by the $S$-matrix through the form factor bootstrap. The solutions we determine satisfy asymptotic conditions carrying the information about the level that we conjecture to hold for all the operators of the model.Comment: 23 page

WIN55,212-2-induced expression of Mir-29b1 favours the suppression of osteosarcoma cell migration in a SPARC-independent manner

WIN55,212-2 (WIN) is a synthetic agonist of cannabinoid receptors that displays promising antitumour properties. The aim of this study is to demonstrate that WIN is able to block the migratory ability of osteosarcoma cells and characterize the mechanisms involved. Using wound healing assay and zymography, we showed that WIN affects cell migration and reduces the activity of the metalloproteases MMP2 and MMP9. This effect seemed to be independent of secreted protein acidic and rich in cysteine (SPARC), a matricellular protein involved in tissue remodeling and extracellular matrix deposition. SPARC release was indeed prevented by WIN, and SPARC silencing by RNA interference did not influence the effect of the cannabinoid on cell migration. WIN also increased the release of extracellular vesicles and dramatically upregulated miR-29b1, a key miRNA that modulates cell proliferation and migration. Interestingly, reduced cell migration was observed in stably miR-29b1-transfected cells, similarly to WIN-treated cells. Finally, we show the absence of SPARC in the extracellular vesicles released by osteosarcoma cells and no changes in SPARC level in miR-29b1 overexpressing cells. Overall, these findings suggest that WIN markedly affects cell migration, dependently on miR-29b1 and independently of SPARC, and can thus be considered as a potential innovative therapeutic agent in the treatment of osteosarcoma

Oneiric stress and safety and security at work: the discovery of a new universal symbol

Cox and Griffiths define as psychosocial risks at work “those aspects of the planning, organization and management of work, which, along with their environmental and social contexts, may affect mental and physical health of the employees, directly or indirectly producing stress”. Therefore, a more effective approach to occupational safety and security should include integrated risk management through the identification of any work stress related problem. The purpose of this paper is to analyze the possible correlation of risk at work with the modification of sleep, and inside it, the specific function of dream activity

Frequency and clinical aspects of neurological and psychiatric symptoms in patients with non-celiac wheat sensitivity

Background: Non-Celiac Wheat Sensitivity (NCWS) is characterized by both intestinal and extra-intestinal symptoms. The study aims to investigate the frequency of neuropsychiatric manifestations in NCWS patients and identify their clinical and demographic characteristics. Methods: 278 clinical records of NCWS patients, diagnosed by a double-blind placebo-controlled wheat challenge between 2006 and 2020, were retrospectively revised. Fifty-two patients with Celiac Disease (CD) and 54 patients with Irritable Bowel Syndrome (IBS) served as controls. Results: 87% of the NCWS patients had an IBS-like clinical presentation. The NCWS group showed a longer duration of symptoms, a higher frequency of positive serum anti-nuclear antibodies than CD and IBS patients, and a higher frequency of DQ2/DQ8 haplotypes and duodenal mucosa lymphocytosis than IBS controls. In addition, 50% of NCWS patients showed neuropsychiatric manifestations, while lower percentages were observed in CD (25%) and IBS (28%) controls. Neuropsychiatric symptoms in NCWS were more frequently associated with the male sex, longer duration of symptoms, and IBS-diarrhea-like clinical presentation. Conclusions: Our data suggest that in patients with IBS-like symptoms and neuropsychiatric manifestations of unknown cause, it could be useful to investigate a correlation of these symptoms with wheat ingestion to identify NCWS patients with this ‘atypical’ manifestation

Pyothorax and pulmonary lymphomatoid granulomatosis in a cat

A 7-year-old female neutered British Short Hair cat was presented for further investigation and treatment of pleural effusion due to a possible pyothorax. Cytology and culture of the fluid identified pyothorax and a large mass/consolidated right caudal lung lobe was found on x-ray, ultrasound and CT scan. Lung lobectomy was performed and a diagnosis of pulmonary lymphomatoid granulomatosis (PLG) was confirmed by histopathology and immunohistochemistry. Despite medical treatment the patient was euthanized due to progression of the disease and deterioration of her clinical signs. This is the second case of PLG reported in a cat and the first case of PLG with concurrent pyothorax. PLG, despite being very rare, should be added to the list of differential diagnoses for pyothorax and solitary lung masses in cats.Non

Kinetics of fermentation of different Saccharomyces cerevisiae in raspberry must

In modern viniculture selected yeast has been used preferably to ensure a final product with desired quality. These yeasts are selected based on certain desirable characteristics such as resistance to high concentrations of sugars. Yeasts strains used for fruit wine production have to adapt to different sugar composition and concentrations, presence of organic acids, pectin and other components present in the fruit pulp. The objective of this study was to evaluate the performance of different Saccharomyces cerevisiae strains during alcoholic fermentation of raspberry (Rubus idaeus) must. Fermentation parameters such as ethanol yield, productivity and maximum specific rate of cell growth are considered to be essential for good performance in a fermentation process. Raspberry pulp was diluted with a sucrose solution to adjust the sugar concentration to 16° Brix. CaCO3 was added to increase the pH value to 4.0. Batch fermentations were carried out at 22ºC in Erlenmeyer flasks containing 100 ml of raspberry must. The max (h-1) found were 0.08, 0.09 and 0.12 for yeast UFLA CA1162, UFLACA11 and UFLACA15, respectively. The higher yield of ethanol (Yp/s) was 0.48 g/g for yeast UFLA CA15, while the other yeasts showed a an Yp/s of 0.41 g/g. The values found for the biomass yield (Yx/s) were 0.06, 0.07 and 0.08 g/g for yeasts UFLA CA11, UFLA CA1162 and UFLA CA15, respectively. The highest ethanol productivity was found 1.45 g/l.h for yeast UFLA CA15. It was concluded that raspberry must can be fermented by the different S. cerevisiae strains used in this study and based on the kinetic parameters, the yeast UFLA CA15 showed the best fermentation performance in comparison with yeasts UFLA CA11 and UFLA CA1162 in the fermentation of the raspberry pulp

Determination of sulfur compounds in fermented raspberry beverages by GC-PFPD

Volatile sulfur compounds are known to have very powerful and characteristic odours, and can contribute to pleasant or unpleasant aromas of a wine, according to their nature and concentration. Their concentration has a great influence on sensory properties, often being strongly dependent on threshold values, normally low. The determination of sulfur compounds, eluted in a chromatographic column, has been performed using mainly flame photometric detection (FPD), sulfur chemiluminescence detection (SCD), atomic emission detection (AED) and more recently, pulsed flame photometric detection (PFPD). The objective of this study was to determine the sulfur compounds in a fermented raspberry beverage using GC-PFPD. The analyses were made on a Varian CP-3800 gas chromatography equipped with a PFPD detector operating in sulfur mode. Aromatic extracts, obtained by liquid-liquid extraction with dichloromethane, were injected into a 1079 split/splitless injector (splitless for 30 s). The separation was performed with a CP-Wax 52 CB column (50 m x 0.25 mm i.d., 0.2 m film thickness; Chrompack). The oven temperature was programmed from 60 oC (5 min) to 200 oC, at 20 oC/min (final hold for 5 min). The carrier gas was helium with a constant flow rate of 1.2 mL/min. The temperature of the injector and detector was set to 250 oC. The detector voltage was 570 V, the gate delay for sulfur compounds was 6 ms and the gate width was 20 ms. All sulfur compounds were identified by comparing their retention times with those of the pure standards. Raspberry pulp was diluted with water (1:1), sucrose was added to adjust the initial sugar concentration to 160 g/L (sucrose + glucose + fructose) and the pH was corrected to 4 with CaCO3. Batch fermentations (3 L of raspberry must) were carried out at 22 ºC in a bioreactor, after inoculation with 1 g/L of Saccharomyces cerevisiae CAT-1 previously grown in YPD medium. In fermented raspberry beverage were identified and quantified 7 sulfur volatile compounds: furfuryl mercaptan (16.9 g/L), 2-mercaptoethanol (4.7 g/L), 2-(methylthio)ethanol (158.1 g/L), 3-mercapto-3-methylbut-1-ol (4.0 g/L), 3-methylthio-1-propanol (128.9 g/L), 4-mercapto-1-hexanol (1.5 g/L) and benzothialoze (5.7 g/L). The highest concentrations were found for 2-(methylthio)ethanol and methionol (3-methylthio-1-propanol). Methionol, with cauliflower and cabbage descriptors, can be related to the metabolism of yeasts, when methionine is metabolized. It was concluded that liquid-liquid microextraction with dichloromethane followed by GC-PFPD analysis is effective to quantify volatile sulfur compounds produced in fermented raspberry beverages. As expected, the PFPD detector exhibited a quadratic behavior for these compounds

Avaliação do perfil de metabolitos produzidos por diferentes leveduras utilizadas na produção de vinho de frutas

O aroma das bebidas alcoólicas fermentadas resulta da interação de compostos químicos como alcoóis,ésteres, ácidos, aldeídos e cetonas. Estes compostos são produzidos durante a fermentação,principalmente pelas leveduras e bactérias, ou podem estar presentes em pequenas quantidades nas frutas. Os compostos voláteis orgânicos são responsáveis pelo chamado bouquet, aroma e características gerais das bebidas. Durante a fermentação as leveduras podem produzir vários compostos em quantidades diferenciadas, podendo em algumas situações ocorrer a produção de compostos indesejáveis ou a produção de compostos desejáveis em quantidade excessiva. O objetivo deste trabalho foi avaliar a produção de metabolitos (alcoóis, aldeídos, ésteres e ácidos orgânicos) por diferentes leveduras utilizadas na produção de vinhos de frutas. Foi utilizado mosto de framboesa com 16º Brix e pH 4,0. A fermentação foi realizada em frascos contendo 100 mL, nos quais foram inoculados 1 g/L de diferentes leveduras Saccharomyces. Após o término da fermentação os compostos presentes nas bebidas foram analisados por cromatografia gasosa (GC) e cromatografia líquida (HPLC). As leveduras com melhores resultados para produção de compostos voláteis foram a UFLA CA 15, S. bayanus CBS 1505 e CAT-1. Para alcoóis superiores (1-propanol, 2-metil-1- propanol, 2-metil-1-butanol, 3-metil-1-butanol e 2-feniletanol), as concentrações encontradas foram 260, 4 mg/L, 277,6 mg/L e 282,8 mg/L para as leveduras S. bayanus CBS 1505, UFLA CA 15 e CAT-1, respectivamente. Para a levedura VR-1, apesar da alta concentração de alcoóis superiores, foram encontradas elevadas concentrações de ácido acético (2,2 g/L) e metanol (83 mg/L). A presença de elevadas concentrações destes dois compostos é indesejada, pois o ácido acético está diretamente relacionado com a acidez da bebida e o metanol é um composto tóxico. Além do teor desejável de alcoóis superiores, as bebidas produzidas com as leveduras UFLA CA 15, S. bayanus CBS 1505 e CAT-1 apresentaram baixas concentrações de ácido acético e metanol

Profile of higher alcohols in fruit wines produced by different Saccharomyces cerevisiae

Higher alcohols are secondary yeast metabolites, and can have both positive and negative impacts on the aroma and flavour of wine. Concentrations lower than 300 mg/l of higher alcohols contribute to the aroma, while concentrations above 400 mg/l negatively influence the wine quality. The formation of these compounds is influenced by several factors like temperature, presence of nitrogen compounds and the type of yeasts used for the fermentation. The aim of this study was to evaluate the profile of higher alcohols in alcoholic beverage produced from the fermentation of raspberry must by different yeast. The pH of the must was adjusted to 4.0 by the addition of CaCO3 and the initial sugar concentration to 16 Brix (adjusted with sucrose syrup). Batch fermentations were carried out at 22º C. Higher alcohols were determined by gas chromatography (GC­FID). Five higher alcohols (1­propanol, 2­methyl­1­propanol, 2­methyl­1­butano, 3­methyl­1­butanol and 2­phenylethanol) were identified and quantified. 3­methyl­1­butanol was the alcohol found in highest quantity. The highest concentrations were 140.9 and 149.4 mg/l for the yeast UFLA CA1162 and UFLA CA15, respctively. The beverage produced by the yeast UFLA CA155 showed the highest concentration of 2­phenylethanol (29.1 mg/l). 1­propanol was found in similar values (21 mg/l) in raspberry wine fermented by the yeast UFLA CA11 and UFLA CA1174. The highest and lowest total concentrations of higher alcohols were 284.5 and 161.8 mg/l for the beverage produced by the yeast UFLA CA1162 and UFLA CA11, respectively. It can be concluded that raspberry wine with a total higher alcohol concentration similar to that considered desirable (300 mg/l) in alcoholic beverages can be produced by using the yeast UFLA CA1162